Honduras Miriam Perez Natural

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Mulled Wine, Rum & Raisin, Candied Orange

This natural process coffee Miriam produces is such a boozy, fruity and sweet coffee. Rum and raisin sweetness with a peach and orange top note is such a delicious hallmark of her coffee and is incredibly distinctive and is a favourite of ours either as espresso or filter.

Clear

 

Where in the world?

REGION

Maracala, Honduras

FARM

Clave De Sol

ALTITUDE

1300-1560 MASL

VARIETY

Catuai, Bourbon, Typica, Lempira

PROCESS

Natural

TASTING NOTES

Mulled wine, Rum & Raisin, Candied Orange

What’s the story?

Miriam Perez is a  fourth generation coffee farmer, a women’s rights activist, pioneer of bio-dynamic farming and the Fair Trade representative for Central America. Her farm, Clave de Sol epitomises her vision for growing coffee in harmony with nature. 

This natural process coffee Miriam produces is such a boozy, fruity and sweet coffee. Rum and raisin sweetness with a peach and orange top note is such a delicious hallmark of her coffee and is incredibly distinctive and is a favourite of ours either as espresso or filter. 

It’s a wonderful coffee for you to enjoy at home. It is by far our most popular fruit driven coffee as the full body and sweetness make it very approachable and a great place to start if you want to venture out to the fruity side of coffee brewing

There is a real sense of tasting the place with this coffee, it really tastes like somewhere warm and abundant and beautiful. When we taste our coffee samples from various producers, we always do so ‘blind’. This means we set up the coffees according to their lot numbers, or hide the same of the producer, so we’re not biased when we taste. Every year for the last four, this coffee has been our favourite on the table, or in the top two. This consistency is testament to her skill and dedication to growing and processing her coffees. 

Miriam is one of the founders of the awesome COMSA co-op in Marcala, Honduras. They have been teaching and demonstrating organic farming techniques for twenty years and now have over 1500 farmers farming organically or making the transition. All the organic fertiliser is produced by COMSA recycling waste produced in processing coffee and using natural microorganisms from the local area. It’s a beautiful thing!

Miriam has visited us here in Manchester and shared her knowledge and experience with us and we were very moved when we visited her farm, an experience that still lingers in our hearts four years later. Not only an awesome coffee farmer, but part of our coffee family,  one you are part of when you brew it.

Brewing Recipe

ESPRESSO: Espresso based on a Sage barista pro which brews at 9 bars with up to 18g basket. 

Dose: 18 g
Yield: 36 g
Time: 31 secs

Flavours we found: Candied Orange, Blood Orange and Love Hearts.

FILTER: For this coffee, we’ve brewed on an aeropress.

Dose: 14g
Brew Water: 200g
Time: 2.00

Flavours we found: Jaffa Orange, Wild Honey and Raisins